What I'm Brewing: I am brewing Jamils sweet stout extract conversion
OG: 1.058
Current Gravity: 1.03
Yeast: 1099 i think - i think it was an english ale or something
Temperature: stays right at about 70 degrees.
Length of Time: Brewed it on March 9th
Activity: There was a decent amount of activity right off of the bat. I did a starter - read below.. not well - but it seemed to taper off in just a few days.
Starter: Since the gravity was so high i did a 2 liter starter.. but i was an idiot and didnt think that it would take days to ferment that out. So the starter only was there for about a little over a day before i stuck it in the fridge to get those yeasties down and then decanted / pitched.
Soooooo what should I do. I know that i needed more yeast in order to ferment that now that I have read that the starter should have been going for several days. Live and you learn i guess.
So i tried to swirl it to rouse the yeast, but with the gravity down .03 points I assume that i cannot shake it to oxygenate it correct? I do not have my beersmith with me to see what the expected final gravity is so I cant get you that yet.
Should I add a yeast nutrient? Should I repitch another tube of yeast being that it needs it? Should I try to move to secondary first? If I move it to secondary, wouldn't I loose all of the yeast because it would have fallen out already?
Should I do a yeast starter with another package of yeast so that it already active and pitch that?
Thanks for the help. I really need it. I have about 60 bucks plus in this batch. I dont want to loose it.
I am also realizing that my porter I did needed a starter and I guarentee that it is not properly fermented either. I did not know how to do a starter then so I didnt and now i am regretting it. It is still drinkable but just too sweet really. I did not do a starting gravity so I figured what the hell i wont do a final either.. yeah i know.. stupid.
OG: 1.058
Current Gravity: 1.03
Yeast: 1099 i think - i think it was an english ale or something
Temperature: stays right at about 70 degrees.
Length of Time: Brewed it on March 9th
Activity: There was a decent amount of activity right off of the bat. I did a starter - read below.. not well - but it seemed to taper off in just a few days.
Starter: Since the gravity was so high i did a 2 liter starter.. but i was an idiot and didnt think that it would take days to ferment that out. So the starter only was there for about a little over a day before i stuck it in the fridge to get those yeasties down and then decanted / pitched.
Soooooo what should I do. I know that i needed more yeast in order to ferment that now that I have read that the starter should have been going for several days. Live and you learn i guess.
So i tried to swirl it to rouse the yeast, but with the gravity down .03 points I assume that i cannot shake it to oxygenate it correct? I do not have my beersmith with me to see what the expected final gravity is so I cant get you that yet.
Should I add a yeast nutrient? Should I repitch another tube of yeast being that it needs it? Should I try to move to secondary first? If I move it to secondary, wouldn't I loose all of the yeast because it would have fallen out already?
Should I do a yeast starter with another package of yeast so that it already active and pitch that?
Thanks for the help. I really need it. I have about 60 bucks plus in this batch. I dont want to loose it.
I am also realizing that my porter I did needed a starter and I guarentee that it is not properly fermented either. I did not know how to do a starter then so I didnt and now i am regretting it. It is still drinkable but just too sweet really. I did not do a starting gravity so I figured what the hell i wont do a final either.. yeah i know.. stupid.